Zaatar Spring Rolls
- 16 oz halloumi cheese or Syrian cheese soft white cheese like Ackawi
- 16 square 7-inch egg roll wrappers (I use Nasoya)
- 1 small bunch mint leaves roughly chopped
- 1/4 cup zaatar
- Small bowl of water for sealing edges
- Olive oil or cooking spray for coating
- Labneh yogurt cheese for serving (optional)
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cut the halloumi or other white cheese block into slices about the size of your thumb.
- Arrange the egg roll wrappers on a dry cutting board or other working surface, and position them at an angle so that the corner of each wrapper is closest to you.
- Place a slice of the cheese at an angle in the lower third of each spring roll wrapper, and sprinkle with the fresh mint.
- Dab your fingers in the bowl of water and rub it around the edges.
- Beginning at the bottom angle closest to you, roll the wrapper up and fold the edges inward along the way.
- Roll the wrapper shut, adding a dab of extra water if needed. Press lightly to seal the edges together.
- Place the stuffed eggs rolls seam side down on the prepared baking dish, and repeat with the remaining wrappers until complete.
- Brush the egg rolls lightly with olive oil or coat them with cooking spray, then sprinkle the zaatar spice.
- Bake in the preheated oven until they are golden brown and crisped on the outside, about 15 minutes.
- Serve with labneh yogurt cheese, if desired.
- If you can’t find halloumi cheese or Syrian cheese, you can use any other table white cheese of your choice (like mozzarella).
- However, since these other cheeses will melt, I would advise you to freeze the egg wrappers before baking in the oven to keep the cheese intact in the middle. Or you can use a smaller size cheese portion in the wrapper.
- For best results, I would recommend that you thaw wraps at room temperature before using so they don’t easily break while handling them.
- If you prefer to fry these, you can heat the oil to 350°F and place rolls flaps down a few at a time in a large skillet, and fry until golden.
- If you have any leftovers, which is highly unlikely, you can store them in an airtight container for up to 7 days.
- You can reheat them in a toaster oven to get them crunchy again.